Modern Bar Culture

Anyone taking part in a social get-together in a bar may enjoy their drinks pure or mixed, but they must always be of high quality. Long drinks and cocktails – this much is certain – are in tune with the spirit of our times!

Modern Bar Culture

The trend is increasingly moving away from quickly mixed drinks, and instead there has been a return to high-quality spirits with fresh ingredients that inspire the guest. The revitalisation of classics is another phenomenon, as is the use of fresh herbs, for example basil, rosemary, chilli and lemongrass. Adding Italian herbs is actually more likely to make you think of making an aromatic pasta sauce. Nevertheless, this is the latest trend in cocktails, and a trend that is responsible for a real injection of enthusiasm in the hottest bars. Dried fruit, which, in an unexpected combination with a high-quality spirit, intensifies the flavour, also provides drinks with a special kick. “Cuisine Style” is the mastery of giving drinks a certain “something” with ingredients that otherwise are only used in the kitchen.

Fresh spices give even classic cocktails a whole new, exclusive flavour. The “Gimlet”, for example, is a genuine classic that is mixed from gin and lime juice. Simply adding fresh basil makes it taste even more exciting. With “Lemongrass Collins” on the other hand, a slight sharpness gives an especially long-lasting and sparkling sensation. However, this mixing style is nothing new; originally it comes from the early days of bar culture, when there were only a few finished products available, and so people used fresh fruit, flavours and freshly squeezed juices. Who hasn’t heard of such famous drinks as the Mojito or Julep, which even today are still very popular? Nowadays the use of freshly squeezed juices made with lemon, orange or lime and the adding of flavours such as mint and fresh herbs are part of the trademark of well-run bar businesses. What is important with every cocktail is to ensure that only the best-quality spirits are used, as the alcohol is usually the most important ingredient with a significant impact on the way the drink tastes. After all, a drink is only ever as good as its worst component!

The Martini cocktail, however, has survived the times “unscathed” and is made not only in its classic variety, but also with an almost incalculable wealth of modifications to produce ever-increasing numbers of new “neo-Martinis”. Recipes including cucumber and teas are also popular, such as the mixing of Earl Grey with vodka. Drinks prepared in this way taste more refreshing and light.

It is clear that the wheel has not been reinvented in terms of modern bar trends, but rather that there has been a return to the classic bar culture. The mix ideas are an expression of a particular creativity and the revival of extravagant taste variations. It has not always been the case that these drinks enjoyed such extraordinary popularity. After the boom in the 1920s the cocktail was almost forgotten in the 20th century. However, the wave of alcohol-free drinks around the 1970s once again made it a popular drink. Today it goes without saying that we can enjoy the highest-quality spirits, such as gin, vodka and whisk(e)y, either pure, in fine blends or creatively mixed.

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